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Topic: Gooey & Sinful...Third Edition (Read 3653 times)

I thought long and hard about this cheese style. I watched the video a couple more times. I looked at the makeup of several culture blends that I had on hand and decided to try something a little different this time. I wanted to leave out the PC this time even though it seemed to work well for me the previous two times. I bought 2.5 gallons of good raw summer milk to gain the best flavor possible. I've marked the level of cream in the jugs. Simply amazing volume of cream. These cheeses should really be rich and tasty.

7/1/128:00AM pH4.96; put 15 lbs back on cutting board10:30 pH4.92; removed 15 lbs - placed wheels into tall container with whey-brine; used mould to press top wheel down into brine; closing lid secured it beneath the brine surface. Eureka!! Huzzah! I have discovered a new technique for my small wheel brining.

12:00PM Flipped/rotated cheeses in brine. Perhaps this might not have been necessary, but with their closeness to each other, I thought it advisable.

1:30 Out of brine, total weight taken -- into minicaves to air-dry.

Now we wait....

If all goes as planned, I anticipate the cutting/tasting in 42 (or 45) days as per the

Boofer, I'm watching this thread with interest! I ate some "real" reblochon while in France this spring. It had a real "supple" feel to it, which my attempts are lacking. It's on my list to try again.Had to chuckle at the "time-out" comment!

These two wonderful videos you posted here actually show a lot of the process I discussed!You can clearly see the stir-cutting action. You can see the quick and wet moulding action too. Notice the spruce boards, the yeasting room and how the geo grows back on the cheese at the end. You can even see in both movies the little spruce disk in the packaging. In the first movie a machine wraps it, in the second it is done by hand.

I omitted the cheesecloth from my formula and the immediate first turn because I thought it would just make things harder but by all means, the immediate first turn will help. You won't be able to do that if your cheese drains naturally, so pack the cheese tight like they do here. The cheesecloth slows down the draining but it is mostly used to capture the curd in between the moulds, like a curd distributor tray that you see in modern creameries. It also makes a nice cloth pattern on the rind that helps it grow better.